What a unique and tasty onion! I just loved the filling - it was creamy, sweet and spicy. And the presentation was beautiful. I?d like to try this again in ramekins, but have a feeling we?ll be making it in the onion over and over again. It is a bit of work to hollow out the onion shells, but well worth it. One of my onions shrank while it cooked in the oven, and the bottom layers contracted, allowing the ?custard? to flow out. So be careful to leave a good, thick bottom, but thinner on the sides to allow the onion to cook through. Thanks, Mary Pat, for posting such a unique and wonderful recipe! Gourmet Goddesses ZWT9.
These were an excellent addition to my Tapas and Sangria party menu! I loved the idea as much as the onions! Great fun to stuff and the first bite has your full attention! Loved it!
You evil genius! Fantastic recipe and SO creative and delicious.
Luscious onions! And very pretty presentation. I've made this twice now--once in the onion shells with bacon and once in creme brulee oval ramekins with julienned proscuitto. Yum!
This is a "must make" for anyone that loves onions. I was so impressed with the flavour. You do have to be a little careful you don't destroy the outer 'shell' as you are removing the inside flesh, but it is soooo worth the trouble. I had them both (DH doesn't like onions) for supper with some crackers. This is going to be a regular item on my menu. Thanks Twissis. Made for the "12 Days of Christmas Recipe Swap".